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Baked Banana Oats

Rock My Bowl's breakfast Baked Banana Oats Recipe

New Year, New You? Rock My Bowl founder and all round healthy-eating Goddess Rebecca Rhodes-Evans shares her delicious (and nutritious) recipe for her breakfast Baked Banana Oats.



I put this recipe together a few months ago when I was in the mood for a healthy cake for breakfast. It was a big success on Instagram because it looks so beautiful when it comes out of the oven so it is sure to wow your guests at breakfast time!” explains Rebecca from Rock My Bowl.

Feel free to swap the Banana for whatever you fancy. Pear works really well and cherry and almonds would make a great combination. Serve with thick creamy yoghurt and a sprinkle of cinnamon, or for a very indulgent treat why not add spoonfuls of mascarpone? If you have one of those fantastic round cast iron skillets then please use that, otherwise a round glass oven proof dish will do. Enjoy!”

Rock My Bowl Bake And Cacao Banana

Recipe

Baked Banana Oats

By Rebecca Rhodes-Evans, Rock My Bowl 

Serves 2 (you can scale the ingredients up and make a learger batch if feeding a crowd)

Ingredients

  • 1/2 cup of good quality oats

  • 4 tbsp other grain - I like buckwheat or quinoa

  • 2 tbsp of chia seeds

  • 2 cups of water

  • 2 medjool dates chopped up very small ( or use maple syrup)

  • Pinch of salt

  • 2 bananas, 1 mashed

  • A handful of pecans roughly chopped

Method

  • Cover the grains and chia seeds in the water and soak in a jug overnight or for at least an hour.

  • In the morning or whenever you are ready to start cooking preheat the oven to 180 C (350 F).

  • Stir in the salt and chopped up dates and the mashed banana into the grains and mix. - Pour into your greased skillet or baking tin.

  • Slice the remaining banana in half lengthways and press into the top . Lastly sprinkle with the chopped pecans.

  • Don't worry that it looks quite wet at this point.

  • Bake for 30-40 minutes until all the liquid has been absorbed, the surface looks dry and the oats are cooked.

  • Divide the bake between bowls and add a generous dollop of yoghurt.

  • A sprinkle of dark chocolate would work really well too.

Don’t forget to tag @ToastLifeUk and @rockmybowl on Instagram as we would love to see your creations!


For more from Rebecca’s including her top tips and expert advice on creating your very own tasty health kick for 2017 then take a look at TOAST’s recent 'Breakfast Boost' interview with Rebecca of Rock My Bowl over on TheEdit now.

 

 

Posted in Recipe

by Recipe
on on 19 January 2017

  breakfast, breakfast cake, clean eating, healthy cake

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